Val's tomato ketchup

Val's tomato ketchup


2 people made this

About this recipe: Once I realised how much hidden sugar can be in some of the big brands of ketchup, I started making my own using a small amount of natural maple syrup and coconut sugar to sweeten instead of refined sugars.


Serves: 8 

  • 1.8L tomato passata
  • 170g tomato puree
  • 170ml water
  • 2 tablespoons cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut sugar
  • 1 teaspoon salt
  • 1/4 teaspoon onion salt
  • 1/8 teaspoon garlic granules
  • 1 pinch ground allspice

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Combine tomato passata, tomato puree, water, cider vinegar, maple syrup, coconut sugar, salt, onion salt, garlic granules and allspice in a saucepan over low heat; simmer until slightly reduced, about 20 minutes. Cool completely before transferring to a sterilised ccontainer or jar; cover with tight-fitting lid and store in fridge.

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Reviews (1)


I wanted to make a barbecue sauce and a lot of them use a lot of tomato ketchup. I didn't want to put all of those nasties in my sauce so I used this for the base. I did mean I had to add some maple syrup to the barbecue sauce as it wasn't as sweet, but it's a better sauce because of it - 29 Apr 2016

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